Pk360 'is' able to cook a large amount of food!

[Bluetail66213]

My wife swears that the pk cannot cook a lot of food for a crowd. I beg to differ... two pork tenderloin, 4 country style ribs (I ate one already) and about 20 burgers.

[TripleB]

All at one time?? That is very good!! Love my PK360. Best overall grill on the market. Works great as a smoker too.

[mrteddyprincess]

(I got the Santa Maria attachment from the Burn Shop in TX, and it's basically the only thing I've cooked on all summer long! Totally agree about the usefulness of the PK360.) B

[Bluetail66213]

The pork was done first and then immediately put the griddle plate on and continued with the burgers. So I cheated a bit, but was all done in one go.

[RlsRls]

Did you or has anyone who owns a PK ever fill the entire coal grate with charcoal? If so, what did you cook? In the 4 years I've had a PK , I've never had to. Just Half the grate, approx one chimney, is all I've ever needed spilled on the coal grate . I would think a full bed of coals would create an inferno!.... Just curious!

[58limited]

I do this when roasting fresh Hatch chilies every year - an inferno is needed then. I used the full size elevated cooking grid once to do a rack of ribs with a full charcoal load, kept the bottom vents at half way and adjusted the top vents to control the temp. Turned out decent but I prefer ribs on the kamado or offset. I'll also use the full elevated grate with a full load of charcoal to do live fire cooking - asado style

[TripleB]

I fill the bottom grate for just two different cooking styles.  I do it when using my Santa Maria attachment (+some small oak splits) and when grilling Persian style skewers where you use those long flat, metallic skewers.

[Bluetail66213]

When using the griddle plate, I spread hot coals over the full length of the 360 with more at one end than the other to give me graduated heat zones.

[Bluetail66213]

Here’s a question. When I cook a pork butt, and have it all shredded and cooled in a foil pan, I end up with the bottom of the pan and pork being solid meat and grease. I even cook the butt in a wire basket over the pan to get rid of as much grease as I can before cleaning the pan and putting the meat back in. This last time, I put the cooked meat back in the wire basket and baked it at 200 degrees for about 2 hours to try to cook out the leftover grease from the meat. That seemed to work pretty good, but I was wondering what you guys do to solve this issue?